Grilled Shrimp Tacos with Avocado Salsa
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Fire up the grill for these easy shrimp tacos, packed with succulent grilled shrimp and spicy avocado salsaāperfect for any casual summer gathering.
Filled with succulent grilled shrimp and spicy avocado salsa, these shrimp tacos are one of my go-to summer shrimp recipes. They are perfect for a laid-back weeknight dinner or a casual cookouts with friends. Not only do they deliver great flavor, but they are also healthy and fun. Although you can prepare most of the recipe ahead of time, it comes together so effortlessly that there’s really no need to. Just fire up the grill and arrange all the fixings, then let everyone assemble their own tacos. And since you’re eating with your hands already, complete the meal with some freshly boiled corn on the cob or grilled Mexican street corn.
What You’ll Need To Make Grilled Shrimp Tacos
- As with all of my shrimp recipes, I recommend buying frozen shrimp labeled āshell split and deveined.ā Most shrimp are cleaned and flash-frozen shortly after being caught, so the āfreshā shrimp you see in the seafood case at the supermarket is typically thawed frozen shrimp. Who knows how long itās been sitting there, so you’re better off buying frozen and defrosting it yourself.
- Some brands of corn tortillas can be dry. For store-bought, I recommend Mission Super-Soft Corn Tortillas. If youād like to make your own (itās really easy!), check out my recipe for homemade corn tortillas.
Step-by-Step Instructions
Begin by making the avocado salsa. For the jalapeƱo pepper, I cut the flesh off of the seeds, ribs, and stem, leaving the spiciest part of the pepper behind. If you like more heat, throw in some of the seeds. (When working with jalapeƱos, avoid touching your eyes and wash your hands well afterwards.) Combine the jalapeƱo pepper with the shallot and garlic in a food processor.
Process until finely minced.
Add the mixture to a bowl along with the avocado, tomato, salt, lime juice and chopped cilantro.
Stir to combine. When you taste it, you might worry that it’s too spicy but, rest assured, it’ll be perfect combined with the shrimp and fixins in the tacos. It’s not intended to be eaten on its own like guacamole.
Next, prepare the shrimp by combining it with the olive oil, chili powder, salt and cayenne pepper.
Toss until evenly combined.
Grill the shrimp over medium heat. The reason I use large shrimp for this recipe is so that they don’t fall through the grates. If you’re worried your shrimp will slip through, you can always thread them on skewers or just cook them indoors in a skillet. Either way, be careful not to overcook them — they only need a minute or two per side. You’ll know they’re done when they look opaque and start to curl into a more-closed āCā shape.
Finally, heat the tortillas on the grill or in the microwave, and assemble the tacos with all the fixings.
You May Also Like
- Street Style Shrimp Tacos with Corn & Bacon
- Grilled Chicken Fajitas
- Tex-Mex Beef Tacos
- Best Carne Asada
- Margaritas
- Baja Fish Tacos
Grilled Shrimp Tacos with Avocado Salsa
Fire up the grill for these easy shrimp tacos, packed with succulent grilled shrimp and spicy avocado salsaāperfect for any casual summer gathering.
Ingredients
For the Salsa
- 1 small shallot, roughly chopped
- 1 jalapeƱo pepper, seeded and roughly chopped
- 2 garlic cloves, roughly chopped
- 1 tomato, seeded and diced
- 1 avocado, pitted and diced
- ¾ teaspoon salt
- 1 tablespoon fresh lime juice, from half a lime
- ¼ cup loosely packed fresh cilantro leaves, coarsely chopped
For the Shrimp
- 1½ tablespoons olive oil
- 1½ teaspoons chili powder
- ½ teaspoon salt
- Scant ⅛ teaspoon cayenne pepper
- 1½ pounds large (31/35) or extra large (26/30) shrimp, peeled, de-veined, and tail removed, thawed if frozen
For Assembling
- 8 to 10 six-inch corn or flour tortillas
- 2 cups chopped red cabbage, for serving
- 2 limes, cut into wedges, for serving
- 1 cup sour cream, for serving
Instructions
- Make the Salsa: Put the shallot, jalapeƱo pepper, and garlic in the bowl of a food processor fitted with the metal blade and process until finely chopped (a mini food processor is best, but large will work too) Transfer the mixture to a medium bowl. Add the chopped tomatoes, avocado, salt, lime juice, and cilantro to the bowl and stir to combine. Set aside. (If not using right away, see the make-ahead instructions below.)
- Make the Shrimp: Heat the grill to medium. Meanwhile, in a large bowl, combine the olive oil, chili powder, salt, cayenne pepper, and shrimp. Mix until the shrimp are evenly coated with seasoning. Grease the grill with a wad of paper towels dipped in vegetable oil or non-flammable cooking spray. Place the shrimp on the grill and cook, covered, until just opaque, 1½ to 2 minutes per side. Place the shrimp on a serving platter and cover to keep warm. (I use large shrimp for this recipe so that they donāt fall through the grates. If youāre worried your shrimp will slip through, you can always thread them on skewers or cook them indoors in a skillet on medium heat.)
- Grill the tortillas until warm and slightly charred, about 20 seconds per side. (Alternatively, heat the tortillas in the microwave according to the package instructions.)
- Fill each tortilla with a spoonful of the avocado salsa, 3 shrimp, and some red cabbage; pass the lime wedges and sour cream at the table. Alternatively, set the warm tortillas, grilled shrimp, avocado salsa, and fixings on the table for everyone to assemble their own tacos.
- Make-Ahead Instructions: The avocado salsa can be made up to 8 hours ahead of time; place a piece of saran wrap inside the bowl and directly over the mixture to prevent discoloration and refrigerate. The shrimp can be tossed with the oil and seasoning, covered, and refrigerated up to 1 day ahead of time.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 517
- Fat: 27g
- Saturated fat: 9g
- Carbohydrates: 42g
- Sugar: 7g
- Fiber: 10g
- Protein: 30g
- Sodium: 1075mg
- Cholesterol: 244mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Great recipe! I paired it with your Mexican Rice Pilaf. Very delicious.
Wow! I love all your recipes but this is one of my favorites! The flavors are incredible and I love how quickly it all comes together. Easy enough for a weeknight and impressive enough for guests on a weekend! THANK YOU!
Very simple and easy to make. Totally impressed everyone who tried them. I normally don’t cook at all, but Ive been exploring and this recipe was my first. I plan on making it again and again because I absolutely love it! I, too, will use the salsa with other recipes I’ve got planned.
Thanks so much!
I love this salsa and have used it on steak tacos as well. Might have been even better than the shrimp.
We made these several times over the summer and they were a perfect, quick meal. We made them without the cabbage and sour cream, but added a little broccoli coleslaw. We had unexpected guests one evening when we were making these, and they LOVED them. Thanks for another great recipe!
I’ve made this recipe on a number of occasions over this past summer for some house-party/barbeques. The salsa was a huge hit and I had everyone asking me for the recipe. Even my husband who is a true English ‘meat & potatoes’ kind of guy could not get enough. The second time I made it I reduced the salt content just slightly but other than that it was fab! I’ve made this with prawns, cod and chicken now and they all go incredibly well with the salsa. This recipe is definitely one that I will make again and again.
The first time I made this recipe my daughter said, “Mom, you could open a restaurant.” No, thanks, but thank you Jenn for making me look good again. These are perfect! For a crowd, I have also prepared your blackened tilapia when serving this recipe. It is also wonderful in these tacos.
Absolutely, positively, amazing these tacos are. I make them all the time, but I make the avocado salsa more (probably at least once a week) to go on various foods. I didn’t change a single thing in this recipe because it is perfection AS IS! Thank you so much!
The Avocado salsa was Devine! I added a bit of lime juice and salt to the cabbage and some zest to the sour cream…flavor bomb!
I made these recently with rave reviews from my boyfriend. I’m about to make them again tonight for him and his dad! A must try and super easy!!
I just made these – they were quick and easy to make and soooo good! I made the shrimp on my skillet as my BBQ is out of propane and it worked out perfectly. My husband loved them too and I will add these to my meal rotation. Your recipes are always a hit in my house!
We had these last week and they were delicious – I’m planning to make them for friends tomorrow night. I am wondering how far in advance the salsa can be made, (ie, night before, morning of?) as well as how early I can defrost the shrimp and coat it in it’s sauce?
Thanks!
Hi Gloria, You can defrost the shrimp and coat it the morning of the dinner but I’d wait to make the avocado salsa until about an hour or two before serving (and press plastic wrap directly against it), otherwise it’ll turn brown.
These were wonderful. Very easy to make. Used skewers for the shrimp. Will make again and again. Thank you.
Hello Jenn,
Read it, cooked it and eat it ! Everything was real great taste and my husband and I loved it.
Thank you for giving me so good and easy ideas.
Greatings from France.
Martine
This was so good my kids were fighting over the last Morsel of salsa. Make double for your crew!
Five stars
Tastiest & Easiest ‘go to meal’ in my recipe box.
This shrimp dish comes together in no time and is so delicious that I make it once a week. I usually have everything on hand including the frozen shrimp!
Absolutely delicious – quick & easy weeknight dinner. I sauteed the shrimp on the stove for a few minutes; I imagine they would be even tastier on the grill. This recipe was such a hit that 3 adults devoured every drop. This would only serve 4 people with more self-restraint than I. š
Made these tacos tonight. We were out of propane fuel for the grill so I broiled the shrimp and it worked out fine! They were delicious!
These are delicious! The shrimp on the grill is perfect and I love the flavor of the avocado salsa. The only thing I changed is that it was a bit too salty the first time I made it, so I reduced the salt in the salsa by about half when I made it today and it was perfect.
Hey Jenn,
Wanted to make these for New Years Eve dinner but due to the weather we won’t be able to grill the shrimp. Any suggestions for the best alternative to grilling?
Hi Tisa, You can broil them in the oven – cook time will be about the same. Happy New Year!
I always love your recipes and use it frequently. I donāt know what happened with this one. My shrimp were so salty I couldnāt even eat them. I really wanted to love it. Did I do something wrong? Looking back 1/2 tsp per 1Tbs and a half of olive oil sounds like a tremendous amount of salt.
Hi Sarah, Sorry that you found the shrimp to be too salty! It doesnāt sound like you did anything wrong unless you inadvertently mis-measured the salt. Depending on how shrimp are processed, I have found some shrimp are much saltier than others ā could just be yours were very salty. Regardless Iām sorry this was a miss for you!
Is that white cream sour cream on the tacos?
Yes Jerrika, the tacos are just garnished with sour cream.
I made these for friends…one of which does not even like shrimp. She tried it because it looked so good. I’m now sending this link to her hubby so he can make it too. Totally awesome and easy!
Can I subtute with chicken breast instead of prawns keeping same recipe ?
Sure! (The chicken will take a little longer to cook than the shrimp.)
These tacos were AMAZING!!! The shrimp was very flavorful and the salsa incredible. I added one diced mango to make an avocado mango salsa. Dinner is always a hit with your recipes, Jenn!
I just made these last night for dinner!! So yummy.
As usual, your recipes are terrific! We really enjoyed these and will make them again and again. The only thing I will change in the future is to use less salt in the salsa. I thought 3/4 tsp seemed like a lot, so I started with 1/2 tsp. But even then, it was a bit too salty for me. But no one at the table made that comment, so it’s probably just me! Thank you, Jenn!
I am looking forward to trying this delicious looking recipe. However I hope you will encourage readers to buy only US farmed and shelled shrimp. If you google “slave trade and shrimp” you will be horrified. The major newspapers like the NY Times and the Washington Post covered the issue within the last several months. Especially avoid shrimp from Thailand. That said, I can’t wait to try this.
Okay, after eating your food for over a year, it is time to say Hello!…and, that these tacos are crazy good! I agree with previous reviews when I say to not change it or leave anything out. The recipe is perfect. I found you a while back when googling a new margarita recipe….I am now known as the Margarita Lady within our group. Everyone needs to make them also! Your story, your food, your posts, I love them all! And, if you’re ever in San Fransisco come on over for dinner! Chances are you’ll recognize the food! Thanks for great food every time and keep it up! We all appreciate your flavor!
I live in GA and subsequently have consumed a lot of Hispanic food. These tacos are KILLER. Do not deviate, they will NOT be hot. Just Full of flavor. I will not forget this recipe!
Loved this . It was just simple and delicious
Wow, these were such a huge it!! I had to tone done the spice in the shrimp for my youngest, so I used 1/2 teaspoon chili powder and 1/2 cumin and skipped the jalapeno in the salsa. Nothing was left. Next time I make these (and the request was to have them again the next night), I will double the recipe. Another great one, Jenn! Thank you!
Just amazing! Best salsa ever! Highly recommend! Easy&delucius!
Hi Jenn,
I make these all the time for the family, but I would like to make this for neighbours this week and wondered what salad or side with go with the tacos?
Mary, I think this would be delicious with the Mexican Rice Pilaf, the Corn Salad with Scallions and Basil or the Caramelized Onions and Bell Peppers. I hope you enjoy whatever you make!
This is one of my and my husband’s favorite dishes! So fresh, light and delicious! I have made it a number of times and my husband requests it as well. Thank you for all of your wonderful recipes. I enjoy making any from your website because I know we will love it!
A must try! So simple and easy to make.
This was a wonderful recipe. Really enjoyed the taste and will be making it again.
Wonderful recipe! I have made it several times and always a hit with the family. I love your recipes. I have tried several and they are all delicious. Thank you so much for sharing them.
We have made this recipe several times and it is always a hit. We decided to make it while my brother was visiting this past week and it got rave reviews. The salsa is so good that I have learned to double the recipe. We sometimes make the salsa recipe on it’s own – it truly is that good – and serve it with the grilled tequila lime chicken recipe from this site.
I’ve made these twice and they are delicious! My husband and I love this recipe. Thank you so much for sharing. Served the black bean, corn & avocado salad along side.
Oh my goodness, these are soooo good! I am a new avocado fan and these tacos are to die for! I followed the recipe exactly except, I grilled the shrimp on skewers. We like it extra hot, hot, hot, so I used the jalapeno seeds and added more jalapenos in the tacos. I already sent this recipe to my daughter as she got tired of hearing me rave about how good these are. Thank you, Jenn! š
These are WONDERFUL! I made these for friends the other night and they couldn’t stop raving about how good they are. And the best part is that it was so easy to make. Will definitely be making these over and over. Thank you for the recipe!
The Grilled Shrimp Tacos with Avocado Salsa was the best seafood taco I have ever tasted!
Made these tacos last night. Fantastic recipe…thank you so much. Will make these often.
Just wondering if you had the nutrition content for this recipe- Shrimp tacos with avocado salsa.
I made it last night and it was delicious. Thank you for the recipe!!
Hi Amanda, Just added it and you will find it right underneath the recipe. Glad you enjoyed š
wondering if the nutrition info is per taco or all 4 … trying to figure out weight watchers points.
HI Jaime, The nutritional information is for 2 tacos. Hope that helps!
I made this recipe the other day it was fantastic, so good cant wait to fix it for friends.
We made your grilled shrimp tacos today. What an outstanding recipe. Very easy and so delicious. This will be a “keeper” for our family. Looking forward to trying other recipes of yours. Thank you so much!
I might have missed this but it says this makes four servings. How many tacos in one serving?
Hi Ryan, It’s 2-3 per person.
These are the best tacos ever! Do not skip the salsa, also great on chips. Mmmm good!
Wow. stumbled on this recipe when the SO wanted shrimp tacos last minute. I googled shrimp taco recipe and this was one of the first that came up so I quickly just printed it. Went to the store got the ingredients and cooked. First I have to say, I am by no means a cook. I try to cook and most my stuff comes out okay, but every time I first try a recipe, I need to practice it a few times before it comes out great. This was sooooo easy and cannot believe how good it came out on my first try!! SO was very happy and had three full tacos even though he was stuffed after the second! Thank you so much for this awesome recipe! I cannot wait to try more!
I’ve been craving shrimp tacos lately. I found this recipe the other day and made them for dinner last night. I was not disappointed. They were go good and full of flavor. It was raining so I cooked them in a frying pan ont he stove, still turned out great. I cannot wait until the weather gets better so I can try them on the bbq. Thank you for the great recipes Every one I have tried has been yummy.
Made this tonight. Only thing I changed was to pan sear the shrimp since it is 3 degrees here and I doubled salsa. Both shrimp and salsa were fabulous! Will absolutely make again. Thanks!